Bamya (Okra Stew)

serves 6

3tbsp oil or crisco
1 large onion diced
9 cloves garlic minced 6 reserved
Salt and pepper
Dash of allspice
2 lamb shanks or 1 lb lamb of your preference
2 14oz packs of frozen okra* (we like Montana brand)
1/2 tsp coriander
1 15oz can tomato sauce plus
1 cup chicken stock
1 chili pepper
Juice of 1 1/2 lemon
Heat oil in a saucepan, on medium high heat add onions, 3 gloves minced garlic, salt, pepper, allspice and lamb.  Cook lamb on all sides to brown, add water and allow to simmer till tender (add more water as needed), approx 45 min's.
Preheat oven to 350.
Remove lamb from pan remove meat from bone and set aside. 
To the onion mixture on med high heat add okra , add back the lamb and bones, garlic, and  coriander stir very gently to coat, don't break the okra, cook for about 2 minutes.
Add tomato sauce, chicken stock, pepper and check your seasoning, bring to a boil.  At this point you have 2 options you can leave to simmer or place in an oven proof dish and bake covered for 60 minutes.  While cooking add more water if needed, this should be somewhat saucy and thick and okra very tender.
Before serving add the lemon juice and gently stir.  Serve with rice.
*Montana brand okra can be found easily in any Arabic grocer.  This okra is the small type used in Egypt, rather than the long ones found in other supermarkets.




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